Stuffed portobello (chickpea, tomato, feta, basil) + vegemite macaroni

Lunch today was a baked mushroom and some pasta. The mushroom turned out well but got quite juicy - next time I'll stab a couple of holes through the mushroom for drainage. It was delicious, quick and easy. Will be trying out different stuffings in the near future.

Cherry tomato, chickpea, feta and basil stuffed baked portobello
1 portobello mushroom, wiped clean
1/4 C canned chickpeas, drained and rinsed
2-3 cherry tomatoes, diced
2 leaves of basil, torn
feta, crumbled on top as desired
olive oil, for drizzling/spraying

1. Preheat oven to 180 degrees celsius. Line oven tray with baking paper.

2. Remove stalk and gills of the mushroom

3. Combine chickpeas, tomatoes and basil in a bowl. Spoon into the mushroom. Top with crumbled feta.

4. Place on prepared tray and drizzle or spray a little olive oil over the mushroom.

5. Bake for 15-20 minutes. Optional - after baking, turn grill on high and grill mushroom for a minute or so for extra browning (watch closely).

I also had some of Not Quite Nigella's vegemite spaghetti. Yum, I loved this! Next time I'd add more vegemite - just 'cause I'm a big fan.

Vegemite Macaroni
adapted from Not Quite Nigella
serves 1

1/4C dry macaroni
1 tsp butter or margerine
1 tsp vegemite (I'd try 2 tsp next time)
~ 1/8 C reserved pasta water

1. Cook pasta according to packet directions - mine took 10 minutes.

2. Retrieve pasta water then drain the rest of the macaroni water.

3. Return pot to medium heat and wait until and remaining water evaporates. Add butter and, once melted, vegemite and pasta water. Stir until vegemite dissolves.

4. Add cooked pasta and stir. Keep over heat to evaporate more water if too liquidy.

5. Serve with salt and parmesan cheese as desired.

A not-so-healthy breakfast of vanilla yoghurt, spices (ginger, allspice, cinnamon), mango, grapes, blueberries, gingerbread, freckles and a wagon wheel.

Looking forward to some baking on Thursday!